The baking soda is the key to enhance the maillard reaction and decrease the time it takes to caramelise. It causes the onion to lose a bit of consistency if yo

The baking soda is the key to enhance the maillard reaction and decrease the time it takes to caramelise. It causes the onion to lose a bit of consistency if you use too much (softer), but once you get the right ratio (or if it doesn't matter, for example in a soup, chili or dip) you can speed it up a bit and keep them intact.